Restaurant-Style Prawn Biryani Recipe

Authentic Prawn Biryani Recipe

Prawn Biryani is a delectable, aromatic dish that combines succulent prawns, fragrant basmati rice, and a medley of spices. This one-pot wonder is layered with prawns cooked in a rich tomato and yoghurt gravy, infused with turmeric, biryani masala, and garam masala for a burst of flavour. 

The partially cooked rice is gently steamed (dum) with saffron, fresh coriander, and mint, creating a beautiful harmony of textures and aromas. Perfect for special occasions or indulgent dinners, Prawn 

Biryani is a crowd-pleaser when paired with cooling raita or fresh salad. This recipe guarantees a restaurant-style dish made right at home!

Ingredients:Restaurant-Style Prawn Biryani Recipe

For the rice: 

- 2 cups basmati rice  

- 4 cups water  

- 2 bay leaves  

- 4 cloves  

- 2 cardamom pods  

- 1 small stick cinnamon  

- 1 tsp salt  

For the prawns:  

- 500g large prawns, cleaned and deveined  

- 2 tbsp oil or ghee  

- 1 large onion, thinly sliced  

- 1 tbsp ginger-garlic paste  

- 2 medium tomatoes, chopped  

- 1 cup plain yoghurt  

- 1 tsp turmeric powder  

- 1 tsp red chilli powder  

- 1 tbsp biryani masala (store-bought or homemade)  

- 1 tsp cumin powder  

- 1/2 tsp garam masala  

- Salt, to taste  

For layering and garnishing: Restaurant-Style Prawn Biryani Recipe

- A pinch of saffron soaked in 3 tbsp warm milk (optional)  

- 1/4 cup chopped fresh coriander leaves  

- 1/4 cup chopped fresh mint leaves  

- Fried onions (optional)  

Instructions: Restaurant-Style Prawn Biryani Recipe

1. Cook the rice:  

   - Rinse the basmati rice under cold water until the water runs clear.  

   - Boil 4 cups of water with bay leaves, cloves, cardamom, cinnamon, and salt. Add the rinsed rice and cook until 75% done (the rice should still have a bite). Drain and set aside.  

2. Prepare the prawns:  

   - Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.  

   - Stir in the ginger-garlic paste and sauté for 1-2 minutes until aromatic.  

   - Add chopped tomatoes and cook until softened.  

   - Mix in the turmeric, chilli powder, biryani masala, cumin, and salt. Cook until the spices are well blended.  

   - Add the prawns and cook for 4-5 minutes until they are just pink. Be careful not to overcook them.  

   - Stir in the yoghurt and garam masala. Cook for another 2 minutes.  

3. Layer the biryani:  

   - In a large, heavy-bottomed pot, spread half of the cooked rice at the bottom.  

   - Layer the prawn mixture over the rice evenly.  

   - Add the remaining rice on top. Sprinkle the saffron milk (if using), coriander, mint leaves, and fried onions over the top.  

4. Steam the biryani (Dum): 

   - Cover the pot with a tight-fitting lid. If your lid is not airtight, place a clean kitchen towel between the pot and lid to trap steam.  

   - Cook on low heat for 15-20 minutes to allow the flavours to meld together.  

5. Serve:  

   - Gently fluff the biryani with a fork to mix the layers slightly before serving.  

   - Serve hot with raita, a fresh salad, or papad.  

Enjoy your delicious and aromatic Prawn Biryani!